Chrysanthemum Wolfberry Porridge With Tomato Salsa Beadcurd

Source: Good Food Fun Cook 餐餐宝, 餐餐好 Episode 2

Serves ~8 as part of a shared meal

Ingredients:

Steam rice
White dry Chrysanthemum (白菊花, can get from Chinese medicinal hall), ~ 2 containers
Non-egg beancurd, 1 tube
Wolfberries, 1 palmful
Water to prepare chrysanthemum water, ~100ml per 20g dry chrysanthemum flowers

Tomato Salsa:
Red tomatoes, cut into bits, 1
Preserved tangerine (桔饼), diced, 1/2 piece
White truffle oil, a little

Sauce:
Oyster sauce, 1 tbsp
Spring onion, a handful
Cooking oil, for use in stir frying and deep frying



Method:
1. Prepare dry chrysanthemum flower.  One container with whole flowers and one container with petals.  The former is for use to boil chrysanthemum water, and latter for use in deep frying.

2. Prepare chrysanthemum water.  Add whole chrysanthemum flowers to boiling water and let it simmer for about 2 mins.  Turn off fire and allow the flowers to continue sitting in the hot water.  Filter the mixture when ready to cook the porridge.

3. Prepare tomato salsa.  Cut tomato and preserved tangerine into bits.  Mix well with a little white truffle oil.

4. Cut non-egg beancurd into slices and place in a serving bowl.

5. Prepare sauce for beancurd.  Saute spring onion and add in oyster sauce.  Add 1 tbsp of prepared sauce to each beancurd slices.

6. Deep fry chrysanthemum petals in hot oil till golden brown.

7. Prepare porridge.  Transfer filter chrysanthemum water to a saucepan over fire.  Add in steam rice and simmer for 10 mins.  Add wolfberries and simmer for a short while before transfer to serving bowl.

Serving:

Cod Fish With Asparagus

 Source: Good Food Fun Cook 餐餐宝, 餐餐好 Episode 2

Serves ~8 as part of a shared meal


Ingredients:

Cod fish, remove skin and bones, cut into slices
Thai asparagus


Fish Marinade:

Egg white, a little

Sesame oil, a little

Salt, a little

Sugar, a little

Corn flour, a little

Soy Sauce King (酱油王):

Spring onion, cut green part into ~1inch length

Old ginger, slices

Water to prepare sauce

Rock sugar, quantity according to own liking for sweetness

Oyster sauce, 1 tbsp

Garnish:
Coriander leaves
White part of spring onion



Method:
1. Cut cod fish into small chunks and mix with fish marinate.

2. Prepare Soy Sauce King.  Saute ginger slices and spring onion.  Add a little water.  When boil, add rock sugar according to own liking for sweetness.  Finally add oyster sauce, stir well before turn off heat.  Filter before use.

3. Prepare to steam fish.  Place 1 slice of ginger and some green part of spring onions on top of each fish chunk.  Steam for 5 mins.

4. After steaming, remove fish from steamer.  Remove ginger slices and spring onion, place white part of spring onion on each fish chunks.  Boil about 2 cups of oil/water mixture and pour it over the steamed fish.  Transfer fish to serving plate.

5. Boil asparagus tips and set aside for use.  Refer to cooking tips on how to boil asparagus the right way.



Serving:



Luffa Gourd (丝瓜) With Zhu Sheng (竹笙)

Source: Good Food Fun Cook 餐餐宝, 餐餐好 Episode 2

Serves ~8 as part of a shared meal

Ingredients:
Ridged luffa gourd or Si Gua (丝瓜), ~8 units
Dictyophora indusiata (Vent. ex Pers.) Desv or Zhu Sheng (竹笙, can get from Chinese medicinal hall)
Garlic, keep as whole but remove skin, ~5 bulbs
Minced pork meat
Cooking oil, for use in deep frying



Method:
1. Soak dry Zhu Sheng in water for minimum 1 hr till it expands and softens.

2. Prepare luffa gourd or Si Gua.  Remove skin, cut into strips and remove seeds.

3. Prepare garlic.  Remove skin and deep fry in whole for 10 mins till golden brown.

4. Parboil prepared Si Gua in boiling water for <1 min, without any seasonings.  Set aside for later use.

5. Prepare minced meat.  Pour some hot water into minced meat, mix well to ensure all bits are separated and partially cooked.  Then transfer all into saucepan of boiling water to thoroughly cook them.  This is to prevent formation of big lumps of meat balls if raw meat is added straight into the boiling water.

6. To boiling water in a claypot, add parboiled luffa gourd, Zhu Sheng and fried garlic.  Simmer for 2 mins when aroma of the garlic can be detected.  Then add minced meat (at amount to own liking).  When soup boil, add egg white and cover for 5 secs. Turn off fire.

Serving:



Ginseng Wolfberry Beauty Soup

Source: Good Food Fun Cook 餐餐宝, 餐餐好 Episode 2

Serves ~8 as part of a shared meal

Ingredients:
Ginseng root (洋参须)
Lean pork meat, cut into 1x1x1 cm³ cubes, 64 pcs
Wolfberries, 40 pcs
Hua Tiao Chiew (花雕酒), 1 tsp per Chawanmushi cup
Water for soup



Method:
1. Parboil meat cubes in boiling water for <1min to remove blood and odd taste.

2. To each Chawanmushi cup, add a few ginseng root (not too much, else will be very bitter), 8 pcs meat cubes, 5 pcs wolfberries and 1 tsp Hua Tiao Chiew.  Fill each cup with water and cover with aluminum foil.

3. Steam soup for 3 hrs.

Serving: